Tequilime Pie

Preheat the oven to 350 F. Rearrange your fridge so that there’s room for a pie, while you’re at it.

In a food processor, pulse the graham crackers until they’re fine crumbs. Transfer them to a bowl and add the sugar and butter; mix it until combined. Press the mixture into the bottom and up the sides of a standard size pie pan and bake for 5 minutes. Then remove it from the oven and let it cool.

In a medium sized bowl combine the lime zest, lime juice, tequila, and egg yolks with a mixer (stand mixer if you’re fancy, handheld if you’re a plebeian like me). Add the sweetened condensed milk and sugar; mix on high for a minute or two until it’s nice and thick. Pour into the crust and bake for 15 minutes, or slightly longer if it still seems jiggly in the middle.

Remove it from the oven. Let the pie cool and then pop it in the fridge for an hour or more. It’ll be chilled and firm and creamy and full of promises.

Consider taking a shot of tequila (since you have limes and probably salt around) especially if you’re baking this with one of your best friends in the whole world like I was. Serve with sweetened whipped cream on top. Or don’t, if you can’t be bothered to wait for that sort of thing.

Adapted from The Pioneer Woman.